Minty Green Peas and Cabbage Paratha ( Low Calorie Healthy Cooking
by Tarla Dalal

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It is amazing what a little innovation can result in! In this unique variant of the common phudina paratha, we have boosted the nutrient content by stuffing the mint-flavoured chapatis with loads of crunchy veggies, while reducing the calorie count by cooking the parathas using very little oil. As the Minty Green Peas and Cabbage Paratha is bubbling with flavours, you do not need any oil-laden pickles or gravies to go with it, just low-fat curds and green chutney will be great!

Minty Green Peas and Cabbage Paratha ( Low Calorie Healthy Cooking recipe - How to make Minty Green Peas and Cabbage Paratha ( Low Calorie Healthy Cooking

To Be Blended Into A Mint Sauce (for The Chapati)
1/4 cup chopped mint leaves (phudina)
1/2 tsp lemon juice
1/4 tsp cumin seeds (jeera)
1 tsp chopped green chillies
salt to taste
2 tbsp of water

For The Chapati
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
2 tsp oil
1/4 cup finely chopped onions
1/4 cup boiled and chopped potatoes
1/2 cup boiled green peas
1/2 cup finely chopped cabbage
1 tbsp lemon juice
1/4 tsp garam masala
1 tbsp chopped coriander (dhania)
1 tsp green chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1 1/4 tsp oil for cooking

For Serving
fresh curd

Method
For the chapati

Combine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover and keep aside for 10 minutes.
Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 5 equal portions and keep aside.

How to proceed

Roll each portion of the chapati dough into a 150mm. (6?) diameter circle, using a little whole wheat flour for rolling.
Place a portion of the stuffing on one side of the chapati and fold to make a semi-circle.
Seal the edges by pressing lightly using your fingertips.
Repeat the steps 1 to 3 to make 4 more parathas.
Cook each paratha on a non-stick tava (griddle) using ¼ tsp of oil for each paratha till brown spots appear on both the sides.
Serve hot with curds.

Nutrient values (Abbrv) per paratha